Real Recipes

1 1/2 cups white vinegar
1 teaspoon pickling spice
1 garlic clove — peel and bruise
1 fresh bay leaves
6 hard-boiled eggs — peeled
juice from pickled beets — * optional

* Use about 2 tablespoons of the juice from pickled beets if desired; gives a pink color and adds a pleasant taste.

Simmer vinegar and spices uncovered for 10 minutes; cool slightly, add garlic and bay leaf. Pack eggs into a screw top jar, add vinegar mixture; cover and cool to room temperature. Refrigerate 7-10 days before serving, longer for stronger flavor.